Although the hot pots in Chongqing and Sichuan are called hot pots by others, they actually taste different. Anyone who has eaten hot pot in both places will know that the hot pot in Chongqing tastes spicy, usually the bottom of a butter pot, and then it is full of peppers and peppers.

As for Sichuan hot pot, its taste is mild, mainly tomato red soup and bone clear soup. Although there is mala Tang, its spicy taste is much better than the standard hot pot in Chongqing. Moreover, in some hot pot restaurants in Sifang, they can innovate themselves and add brine to the hot pot in a unique way, which can make the taste of the hot pot more abundant.

The dipping materials of two different hot pots are also different. Most dipping materials in Chongqing are sesame oil with a little garlic and coriander. Sichuan hot pot bottom material usually has a big shelf with various seasonings on it, so you can diy according to your own taste.

Probably because Chongqing hot pot has a very clear definition of its own positioning, that is, it is mainly spicy, while Sichuan hot pot is difficult to grab the spicy taste at this time, so it has developed some new and different solid flavors and dipping flavors that can be created by itself.

However, it is not easy to discuss who is better than who, because both have their own characteristics, and people with different tastes have different hobbies.

But in general, whether it is Chongqing hot pot or Sichuan hot pot, their origins are similar. This is all because of the prosperity of dock trade in the past. At that time, many boatmen and ordinary people gathered on the dock. They all come from poor families. When the weather is cold, for convenience, they put a pot directly on the dock to cook all kinds of offal that are not needed by slaughterhouses. Over time, after improving their own taste, they found that the taste was good, thus carrying forward the hot pot.